Simple Sweet Potato Cornbread With Maple Butter Glaze
Sweet potato cornbread combines the moist, tender crumb of classic cornbread with the natural sweetness and nutrients of sweet potatoes to create a unique flavor that stands out from traditional cornbread recipes.
Servings: 16 servings
Calories: 170kcal
Ingredients
- ½ cup plus 2 tablespoon unsalted butter
- 1 cup finely ground yellow cornmeal
- 1 cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 2 large eggs
- ⅓ cup light brown sugar packed
- 1 cup sweet potato puree (mashed sweet potatoes)
- ½ cup buttermilk
- 2 tablespoon pure maple syrup
Instructions
- Heat oven to 375 degrees F. Grease an 8-inch square baking pan and set aside.
- Add the cornmeal, flour, baking powder, salt, and baking soda in a medium bowl. Whisk well to combine.
- In a separate, large bowl, mix ½ cup melted butter, the eggs, brown sugar, mashed sweet potato, and buttermilk. Slowly add in the dry ingredients and stir until combined.
- Pour the sweet potato cornbread batter into the prepared pan and use a spatula to carefully smooth the top evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the bread is baking, combine the remaining 2 tablespoon of melted butter and 2 tablespoon of maple syrup. Once the bread is fully baked, and while it is still warm, brush the surface with the maple-butter mixture.
- Cut the cornbread into squares and serve!
Notes
- Don't overmix the batter.
- Watch the cornbread carefully as it's cooking.
- If you want the cornbread to be a bit less sweet, omit the brown sugar and/or the maple butter glaze.
Nutrition
Calories: 170kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 168mg | Potassium: 155mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3582IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg
